Brocciu Corse aka Brocciu cheese
Brocciu is made from whey. First, the whey is heated to a low temperature just a few degrees below 100F and then ewes' milk is added and further heated to just a bit below 200F. After heating, the cheese is drained, the whey removed, and the cheese is finished.
Serving of Brocciu: the cheese is ready for consumption immediately, although ripening is acceptable between perhaps a couple weeks to a month. However, the ideal maturation period for Brocciu is 48 hours to one month.
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